These lasagna roll ups are my fun little twist on classic lasagna. For me, traditional Italian lasagna is the ultimate comfort food, but it can be a little heavy. True to my nature and my taste, I tried to incorporate all the flavors of lasagna, but with more nutrition and less fuss.

two lasagna roll ups on a white plate with a fork.
Photo Credits: Andrea Gralow

I’ve played with different versions of lasagna throughout the years including my gluten-free eggplant lasagna or turkey lasagna soup, but this vegetarian lasagna roll up recipe has to be one of my favorites.

I keep it simple with store bought sauce, but if you have a little time on your hands you can always make homemade spaghetti sauce. Then it’s as simple as layering lasagna noodles, cheese, and strips of zucchini and rolling them up like a sleeping bag. Just like stuffed manicotti pasta, you simply tuck them into your favorite casserole dish and bake. 

Just 40 minutes in the oven and their tops turn golden brown, the three-cheese filling gets melty and delicious, and I can barely let them cool down before digging in. If you're looking for a quicker version of lasagna that’s just as tasty, satisfying, and a bit lighter, these lasagna roll ups are just the ticket.

Table of Contents
  1. Ingredients for this Lasagna Roll Ups Recipe
  2. How to Make Lasagna Roll Ups
    1. First, get your zucchini and noodles ready to roll 
    2. Next, make the filling, stuff, and bake
  3. Getting Ahead and How to Freeze
  4. What to Serve with Lasagna Roll Ups
  5. More Italian Weeknight Dinner Recipes
  6. Buttery & Smooth Italian EVOO
  7. Lasagna Roll Ups Recipe
ingredients for lasagna roll ups including zucchini, lasagna noodles, ricotta cheese, goat cheese, mozzarella cheese, parmesan cheese, parsley, garlic cloves, salt, pepper, red pepper flakes, pasta sauce and olive oil.

Ingredients for this Lasagna Roll Ups Recipe

This lasagna roll ups recipe uses mostly pantry staples that you may already have on hand. If not, they’re all easy to find. Here’s what you’ll need:

  • Cheese: The lasagna roll ups are stuffed with a combination of tangy goat cheese, milky mozzarella, and slightly sweet ricotta. A final sprinkle of parmesan adds a nice golden brown crust.
  • Garlic: The creamy stuffing benefits from a bold amount of chopped garlic. 
  • Seasonings: Salt and black pepper enhance the flavor. Optionally, crushed red pepper flakes add a nice kick. 
  • Oil: Use a high quality extra virgin olive oil, like our buttery and smooth Italian Nocellara
  • Zucchini: Adds texture, flavor, and enriches the lasagna roll ups with healthy nutrients, like vitamin C and potassium.
  • Lasagna noodles: Opt for standard lasagna noodles (not the no-cook variety), as you’ll need to boil them until they’re just tender enough to roll. 
  • Pasta sauce: Grab a jar of tomato and basil pasta sauce from the store to save time, or make your own batch of simple spaghetti sauce for a fully home-cooked feeling.
  • Herbs: A healthy amount of parsley adds a depth of flavor to the creamy cheese stuffing. A basil garnish adds freshness and a bright pop of color just before serving.
baked lasagna roll ups in a baking dish topped with basil leaves.

How to Make Lasagna Roll Ups

These lasagna roll ups are a fun activity with kids on a Sunday afternoon, or easy enough to throw together on a weeknight. To make this lasagna roll up recipe:

First, get your zucchini and noodles ready to roll 

  • Get ready. Preheat your oven to 450°F. Bring a large pot of salted water to a boil over high heat. Line a large flat surface or tray with parchment paper.
  • Bake the zucchini. Thinly slice 4 large zucchini lengthwise and brush with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or two baking sheets) without overlapping. Bake until tender, 10-15 minutes. Remove from the oven and turn the heat down to 350°F. Set aside to let the zucchini cool briefly.several baked slices of zucchini arranged on a parchment lined baking sheet.
  • Cook the noodles. While the zucchini roasts, cook 1 pound of lasagna noodles in the salted boiling water according to the package instructions (mine took about 12 minutes or so). Drain and immediately transfer to the cold water to stop their cooking. Drain and lay the noodles flat on the prepared parchment paper.lasagna noodles boiling in a pot of water.

Next, make the filling, stuff, and bake

  • Make the filling. In a large bowl, mix together 20 ounces of ricotta, 6 ounces of goat cheese, 2 cups of shredded mozzarella, chopped parsley leaves from 1 bunch of parsley, and 3 tablespoons of chopped garlic. Season with salt, pepper, and (optionally) red pepper flakes to taste. Add a drizzle of olive oil, no more than 1 tablespoon. Mix until the cheese mixture is well-combined.the cheese filling for lasagna roll ups mixed in a bowl.
  • Begin layering. Spread an even layer of the cheese filling on each of the lasagna noodles. Top the cheese with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam-side down.5 lasagna noodles with a cheese filling and a slice of zucchini on a sheet pan, three rolled up and two unrolled.
  • Get ready. Pour 2 ¼ cups of pasta sauce and ½ cup of water into the bottom of a 9x13-inch baking dish.
  • Add the roll ups. Carefully turn the rolls onto their side and arrange in the baking dish. Top with the remaining ¾ cup of pasta sauce, ¼ cup of grated parmesan, and more shredded mozzarella to your liking.20 unbaked lasagna roll ups in a baking dish with sauce, topped with parmesan cheese.
  • Bake. Bake on the center rack for 40 minutes. Halfway through, check to ensure the bottom isn’t dry, adding up to a ¼ cup water if necessary.
  • Serve. Remove from the heat and set aside to cool for a few minutes. Garnish with fresh basil leaves and serve.

Getting Ahead and How to Freeze

One thing I love about this lasagna roll ups recipe is it is to store and reheat. If you have an extra dish, you may want to consider doubling the batch and freezing it for a rainy day. Here’s how to freeze and meal prep this recipe:

  • To make one night ahead: Fully assemble the lasagna rolls in your baking dish with the tomato sauce but do not bake. Cover tightly and refrigerate overnight until ready to bake.
  • To freeze: Fully assemble the lasagna rolls in a freezer safe baking dish with the tomato sauce but do not bake (most baking and casserole dishes are freezer safe, but you should confirm). Cover tightly (I use multiple layers of plastic wrap and foil) and freeze the unbaked lasagna rolls for up to one month. Thaw in the fridge for 36 hours or so before baking.
  • Store leftovers in the fridge for up to 3 days, and reheat in a 325°F oven, tented with foil. (You may need to add a splash of liquid to the bottom of the pan.)
baked lasagna roll ups in a baking dish with a spatula topped with basil leaves next to a bowl of salad, a plate of bread, and another plate with 2 lasagna roll ups.

What to Serve with Lasagna Roll Ups

For a particularly decadent dinner party, you can serve these lasagna roll ups as a side dish to meat, like pork chops or chicken breasts.

Most of the time, though, I serve these lasagna roll ups as a vegetarian main course alongside a fresh salad and some good focaccia. Peach salad, lemon parmesan lettuce salad, Italian salad, and panzanella salad all come to mind. 

a lasagna roll up cut in half on a plate with a plate of sliced bread and a bowl of salad in the background.

More Italian Weeknight Dinner Recipes

Browse all Mediterranean recipes.

Visit Our Shop.

Buttery & Smooth Italian EVOO

Extra Virgin Olive Oil from hand-picked, cold-extracted Nocellara olives.

A bottle of extra virgin olive oil.
4.98 from 43 votes

Lasagna Roll Ups

Suzy Karadsheh
baked lasagna roll ups in a baking dish with a spatula topped with basil leaves next to a bowl of salad, a plate of bread, and another plate with 2 lasagna roll ups.
Vegetarian lasagna roll ups with zucchini is a weeknight-friendly twist on a classic lasagna. Though they’re lighter and quicker than the traditional Italian dish, they’re every bit as satisfying and delicious.
Prep – 20 minutes
Cook – 50 minutes
Total – 1 hour 10 minutes
Cuisine:
Italian
Serves – 6
Course:
Entree

Ingredients
  

  • 4 large zucchini, thinly sliced lengthwise
  • Salt
  • Extra virgin olive oil
  • 1 pound lasagna noodles
  • 20 ounces ricotta cheese (you can use part-skim or fat-free if you prefer)
  • 6 ounces goat cheese
  • 2 cups part-skim shredded mozzarella, plus more for topping
  • 1 bunch Italian parsley, leaves chopped
  • 8 garlic cloves, minced
  • Ground black pepper
  • Crushed red pepper flakes (optional)
  • 1 24 ounce jar tomato basil pasta sauce or easy homemade spaghetti sauce
  • ¼ cup grated parmesan cheese
  • Basil leaves, for garnish

Instructions
 

  • Get ready. Preheat the oven to 450°F. Bring a large pot of salted water to a boil over high heat. Line a large surface or tray with parchment paper. You will use this to roll up the lasagna noodles.
  • Bake the zucchini. Arrange zucchini slices on a very large baking sheet. It’s ok if they touch you just don’t want them to overlap. You may have to use two baking sheets. Brush zucchini slices with olive oil on both sides and season lightly with salt. Place in the oven and bake until tender, 10-15 minutes. Remove from the oven and reduce the heat to 350°F. Set aside to let the zucchini cool briefly.
  • Cook the noodles. While the zucchini roasts, fill a large pot or bowl with cold water, and set aside. Add the noodles to the salted boiling water and cook according to the package instructions. (Mine took about 12 minutes or so.) Drain and immediately transfer the noodles to the cold water to stop their cooking. Drain and lay the noodles flat on the prepared parchment paper.
  • Make the filling. In a mixing bowl, mix together the ricotta, goat cheese, mozzarella, parsley, and garlic. Season with salt, pepper, and (optionally) red pepper flakes to taste. Add a drizzle of olive oil, no more than 1 tablespoon. Mix until the cheese mixture is well-combined.
  • Begin layering. Spread an even layer of the cheese filling on each of the lasagna noodles. Top the cheese with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam-side down.
  • Get ready. Pour 2 ¼ cups of the pasta sauce and ½ cup of water into the bottom of a 9x13-inch baking dish.
  • Add the roll ups. Carefully turn the rolls onto their side so the spiral is facing up and arrange in the baking dish. Top with the remaining ¾ cup of pasta sauce, the parmesan, and more shredded mozzarella.
  • Bake. Bake on the center rack of the oven for 40 minutes. Halfway through, check to ensure the bottom isn’t dry. If needed, add up to a ¼ cup of water.
  • Serve. Remove from the heat and set aside to cool for a few minutes. Garnish with fresh basil leaves and serve.

Video

Notes

  • To make one night ahead, fully assemble the lasagna rolls in your baking dish with the tomato sauce but do not bake. Cover tightly and refrigerate overnight until ready to bake.
  • To freeze, fully assemble the lasagna rolls in a freezer safe baking dish with the tomato sauce but do not bake (most baking and casserole dishes are freezer safe, but you should confirm). Cover tightly (I use multiple layers of plastic wrap and foil) and freeze the unbaked lasagna rolls for up to one month. Thaw in the fridge for 36 hours or so before baking.
  • Store leftovers in the fridge for up to 3 days. reheat in a 325°F oven, tented with foil (you may need to add a splash of liquid to the bottom of the pan).
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 661.2kcalCarbohydrates: 66.3gProtein: 38gFat: 27gSaturated Fat: 16.8gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 6.9gCholesterol: 89mgSodium: 506.3mgPotassium: 673mgFiber: 3.8gSugar: 6.3gVitamin A: 1207IUVitamin C: 24.9mgCalcium: 611mgIron: 2.5mg
Tried this recipe?

 *This post has recently been updated with new information for readers’ benefit.

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I used gluten free lasagna noodles for this, and I don't recommend that. The noodles stuck to each other and completely fell apart. They were such a mess! I was able to make a few rolls, but scrapped the rest. I didn't want to throw away all the leftovers though, so I just threw everything, including all the broken noodles, into a cassrole dish and baked it. I guess it tastes the same no matter how you put it together, which of course is delicious! I'm sure that regular lasanga noodles would work much better, but I, unfortunately, don't have the option to try it with those.

  2. I doubled the recipe and substituted the parsley with spinach and basil. It's delicious and looking forward to the frozen dinner.

    I used a mandolin to cut the zucchini.